Vegetable Salad
Vegetable Salad brings together peas, green beans, and sweet shoepeg corn with onion and celery in a tangy-sweet vinaigrette. The flavors meld beautifully after an overnight rest, yielding a crisp, bright bite with a gentle peppery finish. Ideal for lunch, potlucks, or as a refreshing make-ahead side for cookouts.
- Prep10 min
- Cook5 min
- Serves8
- DifficultyEasy
- 1
In a bowl, mix the peas, green beans, corn, onion, celery, salt, and pepper together.
- 2
In a saucepan over medium heat, combine the sugar, oil, and vinegar; cook, stirring, until the sugar dissolves, about 5 minutes. Pour the mixture over the vegetable mixture and stir to coat; refrigerate until the flavors blend, 8 hours to overnight.
- Calories 299.23 kcal Moderate
- Protein 5.21 g Moderate
- Carbs 34.99 g Moderate
- Total Fat 14.6 g Moderate
- Saturated Fat 1.5 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 189.35 mg Moderate
- Fiber 4.88 g Moderate
- Sugar 23.75 g High
- Added Sugar 0.0 g Low Source
- Calcium 30.43 mg Low Source
- Iron 0.62 mg Low Source
- Potassium 275.28 mg Low Source
- Vitamin A 21.12 mcg_rae Low Source
- Vitamin C 8.31 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery
- Corn 🌽
- Onions 🧅
- Alcohol 🚫🍷
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